Cook dinner This: Baked Apricot-Rhubarb Oatmeal with Vanilla Bean Milk

Run, don’t stroll — apricots and rhubarb will quickly disappear from markets!

Each playfully tart and wealthy in colour, those two enjoyment of a hearty baked oatmeal that virtually poses as a dessert, however for its wholesome substances. Flooring flax, almonds and spices upload intensity of taste and texture to this concurrently chewy and gooey breakfast that serves a crowd.

Sweeten it extra on your liking, if you want, however I love to underplay the wonder to benefit from the mouth puckering nature of apricots and rhubarb. Be at liberty to mess around with other nuts, spices and fruit as moves your fancy.

BAKED APRICOT-RHUBARB OATMEAL WITH VANILLA BEAN MILK

Serves 8 to ten

INGREDIENTS

2½ cups rolled oats

½ cup floor flax seed

1½ teaspoons floor ginger

1 teaspoon floor cinnamon

½ teaspoon salt

¾ teaspoon baking powder

½ cup toasted almonds, sliced or chopped

4 tablespoons butter, melted

2 eggs

1 teaspoon vanilla

½ teaspoon almond extract

½ cup plus 1 tablespoon maple syrup, divided

2¼ cups milk

6 ripe apricots, halved and pitted

3 stalks rhubarb, lower at the diagonal in 1-inch slices

For the vanilla bean milk:

1½ cups milk (cashew, almond or entire cow’s milk), warmed

½ vanilla bean pod, seeds scraped (or ½ teaspoon vanilla bean paste)

Sugar to sweeten as desired

DIRECTIONS

Warmth oven to 375 levels. Grease a 9 via 13-inch baking dish.

In a blending bowl, stir in combination the oats, floor flax seed, ginger, cinnamon, salt, baking powder and toasted almonds. Pour the oat combination into the baking dish and unfold flippantly.

Within the now empty bowl, whisk in combination the melted butter, eggs, vanilla, almond extract, ½ cup of the maple syrup and milk till blended. In moderation drizzle over the oat combination, poking the oats a bit of with a fork to make sure the liquid strikes throughout the oats.

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Organize the apricot halves face up over the outside of the oat combination, nestling them in a bit of as you pass. Repeat with the rhubarb slices.

Bake at the heart rack of the oven for 35 to 40 mins or till the oats have set and the sides are golden.

Take away the oatmeal from the oven and, the use of a pastry brush, brush the tops of the apricots and rhubarb with the remainder 1 tablespoon maple syrup. Position beneath the broiler for 30 to 90 seconds, observing sparsely to stop burning, till the fruit has caramelized a bit of and grew to become golden.

For the Vanilla Bean Milk, combine in combination the milk and vanilla bean and sweeten to desire the use of sugar.

Serve heaping bowls of heat baked oatmeal with vanilla bean milk poured excessive.

Registered dietician and meals creator Laura McLively is the writer of “The Berkeley Bowl Cookbook.”  Observe her at @myberkeleybowl and www.lauramclively.com.

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